Now that I am back at work, I’m going to need some more slow cooker meals! Here is a new one with a pork roast.
1 lb. small red potatoes, cut in half
16 oz. pkg. baby cut carrots
1 onion, chopped
2 cloves garlic, minced
3 lb. boneless pork loin roast, trimmed of fat
1/4 cup Dijon mustard
1 tsp. dried tarragon leaves or 1 tbsp. fresh chopped tarragon
1 tsp. dried thyme leaves or 1 tbsp. fresh thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups beef broth
1. Place potatoes and baby carrots around bottom edge of 4-6 quart slow cooker. Place onion and garlic in bottom of slow cooker.
2. In small bowl, combine mustard, tarragon, thyme, salt and pepper and spread over pork roast.
3. Place roast in slow cooker and pour beef broth over all. Cover slow cooker and cook on low for 8-9 hours until pork is 150 degrees F and vegetables are tender.
4. Remove pork and vegetables to serving platter; cover and let stand 15 minutes.
5. During this time you can thicken the juices by mixing 1 1/2 tbsp. cornstarch with 3 tbsp. water. Add to the juices in the crockpot and cook on high for 10-15 minutes until thickened.
So while writing this recipe up for the blog, I realized something. I thought that the veggies were pretty dry and couldn’t figure out why. I forgot the beef broth. Oops. I’m sure that would have helped A LOT. So don’t forget the beef broth.
Also, to thicken up the juices for a gravy, I actually found it easier to pour the juices into a sauce pan and then add the cornstarch and water mixture. Stirring frequently, I heated the sauce on medium heat until thickened.
Finally, I didn’t have any tarragon like I thought I did and since I didn’t notice until last minute, I just omitted it. As for the Dijon mustard, I used a grainy Dijon.
Other than the slightly dry veggies, which was my own fault, the whole meal was very good and great for left overs. And great thing about this recipe is it takes about 15-20 minutes to prepare the meal.